Cranberry Chutney
By XrayKim
Rate this recipe
4.6/5
(24 Votes)
Ingredients
- 4 c fresh cranberries (12oz bag)
- 2-1/2 c sugar
- 1-1/4 c water
- 6 whole cloves
- 2 cinnamon sticks
- 1 t salt
- 2 Granny Smith apples, peeled, cored, and diced
- 2 firm Bosc or Anjou pears, peeled, cored, and diced
- 1 small yellow onion, finely chopped
- 1 c golden raisins
- 1/3 c crystallized ginger, finely chopped
- 1/2 c hazelnuts, roughly chopped
Details
Servings 2
Adapted from alaskafromscratch.com
Preparation
Step 1
1.In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, sugar, cloves, cinnamon sticks, and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.
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